Most of this breakfast recipe can be made ahead of time to ease your morning rush!
Makes Four Burritos
Ingredients:
- 1 tbsp Cooking Oil
- ½ cup chopped Red Onion
- 1 clove of Garlic, peeled and minced or crushed
- ½ Jalapeno, seeds and veins removed, minced
- 1 can of Black Beans, drained and rinsed
- Pinch of Cumin
- 1 Lime
- 1 Avocado, peeled, pitted and diced
- 1 tbsp Butter
- 6 Eggs
- Grated Cheese, optional
- 10-12 Grape Tomatoes
- 4 medium sized Flour Tortillas
- Salt and Pepper to taste
Directions:
- Warm oil in a medium frying pan over medium heat. Add onion and garlic and sauté for 3-5 minutes, until beginning to soften.
- Add the jalapeno, black beans, cumin, as well as ¼ cup of water. Sauté for 5-7 minutes, until the water is evaporated and the beans have started to break down. Remove to a bowl or container with a lid. This will keep in the fridge for several days.
- Add the avocado and 1 tsp of salt to another bowl with a lid. Halve the lime, then squeeze the juice over the avocado. Mix thoroughly. This should keep in the fridge for 2-3 days.
- Scramble the eggs, then cook in a frying pan with the butter until cooked through. Cover with cheese, if using. Salt and pepper to taste.
- While the eggs cook, halve the grape tomatoes.
- Lay out the tortillas on plates, then spoon over the black bean mixture, the avocado mixture, and the eggs. Add a handful of halved tomatoes to each burrito, then fold up, and enjoy!
*Note* You can make the entire burrito ahead of time. Once it’s wrapped, sear it, seam side down, in a clean frying pan on medium-high for 1-2 minutes, to seal the burrito. Then wrap in damp paper towel and store in the fridge. When you’re ready to eat, microwave, in the paper towel, for 1-2 minutes.
